Chili sauce (là jiāo jiàng) is a savory, spicy condiment made primarily from ground or chopped chili peppers, often combined with garlic, vinegar, oil, and salt. The word breaks down literally: 辣 (là) means 'spicy' or 'pungent', 椒 (jiāo) refers to 'pepper' (especially chili peppers, not bell peppers), and 酱 (jiàng) means 'sauce' or 'paste'. Together, they denote a sauce whose defining flavor is heat from chilies.

This sauce is widely used across Chinese regional cuisines — from Sichuan’s fiery doubanjiang-based versions to Hunan’s fresh, fermented styles. It appears as a table condiment, cooking ingredient, or dipping sauce for dumplings, noodles, or grilled meats. While sometimes homemade, many commercial brands are available in supermarkets and Asian grocery stores. Its spiciness level varies significantly by region and recipe, so beginners should check labels or ask before adding generously.